|
|
| |
| I
know, I know, fish pie sounds weird, but trust me it's great.
It also reheats well. |
|
|
|
| 1
lb white fish (cod, halibut, etc.) |
|
6
oz smoked haddock or cod |
| 4
oz medium cooked shrimp |
|
4
oz button mushrooms |
| 1
1/2 oz butter |
|
1
shallot |
| 1
oz flour |
|
1/2
pint milk |
| 1
tbl chopped parsley |
|
Creamy
mashed potatoes |
| Squeeze
of lemon |
|
Salt
and pepper |
| Cheddar
cheese |
|
|
| |
|
|
Finely
chop the shallot and quarter the mushrooms, then quickly saute
in a little butter. Place in a buttered casserole dish allong
with the shrimp.
Quickly poach the white fish, then flake and place in the casserole
(check for bones as you do it). Poach the smoked haddock, flake
and put in the casserole. Toss it all together roughly with
a fork.
Melt 1 oz of butter until it begins to froth, then stir in the
flour and cook for a few minutes (don't let it burn). Stir in
the milk and bring it to the boil until it starts to thicken.
Add the seasoning, chopped parsley, and lemon juice. Pour into
the casserole and stir gently to mix with the fish. If it's
too thick, or it seems like there isn't enough sauce, stir in
a little extra milk.
Add the mashed potatoes in a ring around the dish, leaving a
hole in the middle (there's no particular reason for this; it
just llooks nice). Dot the mashed potatoes with small bits of
cheddar cheese and cook in a 400° oven for about 20 minutes.
The potatoes should brown on top. If they don't, just shove
the whole thing under the broiler for a minute or two.
Serve with peas or baby carrots (or both!).
To reheat, just cover with foil and place in a hot oven for
15 minutes or so. |
|
|
|
![]() |
For More Seafood Ideas Try These
Books
|
